Korean Pot Roast

You’ve probably had classic American pot roast—but Korean-style pot roast is on another level. Naturally sweetened with Asian pear and layered with rich, umami flavor from soy sauce and gochujang, this dish is savory with a subtle hint of sweetness and spiciness from the gochujang. The beef is slow-braised until tender, soaking up every bit of that flavorful sauce. This Korean pot roast is perfect for serving over rice and makes an amazing meal-prep option that only gets better the next day.

Why You’ll Love This Korean Pot Roast

• Incredibly tender beef: Slow braised until it falls apart
• Sweet, savory, and slightly spicy flavor: Flavor base from soy sauce, gochujang, and Asian pear
• Comfort food: Cozy and satisfying meal with a bowl of rice
• Great for meal prep: Make multiple meals with rice or potatoes

Ingredients

• 2–3 lb chuck roast, cut into chunks
  • Protein that becomes tender when slow-braised
• 1 small onion, sliced
  • Add more depth to the braising base
• 4–5 cloves garlic, smashed
• 1 Asian pear, peeled
  • Naturally sweetens the roast and helps tenderize the beef
• 1/2 cup soy sauce
  • Adds umami
• 1 tbsp dark soy sauce
  • Adds color and a more caramelized flavor to the braising base
• 1 tbsp honey
  • Adds sweetness
• 2 tbsp gochujang
  • Brings a spicy fermented flavor
• 1 tbsp sesame oil
  • Adds nuttiness
• 2 cups beef broth (or water)
  • Required for the braising liquid
• 1 tbsp rice vinegar
  • Adds a nice tang
• 3 carrots, cut into chunks
  • Becomes sweeter as it slow cooks

Click on the images for the direct link to the ingredients/tools I used:

Korean Pot Roast Instructions

Blend the peeled Asian pear with soy sauce until smooth and set aside.

Cut the chuck roast into large cubes.

Heat oil in a Dutch oven or oven-safe pot, and sear the beef on all sides until browned. Then, remove it and set it aside.

In the same pot, sauté garlic and onion until soft and fragrant. Pour in the pear-soy mixture, then add dark soy sauce, honey, gochujang, sesame oil, beef broth, and rice vinegar.

Return the beef to the pot.

Cover and bake at 325F for 3-4 hours or until beef is tender. Add carrots during the last hour of cooking. Serve over rice and spoon the rich sauce on top.

Korean Pot Roast Cooking Tips

Sear the beef on all sides to develop a deep flavor.

Blend the Asian pear well. This helps tenderize the beef.

Cook low and slow. You can also cook at 300F for a longer period of time.

Add the carrots later to prevent them from getting mushy.

Ingredient Substitutions

Asian pear –> Apple

Honey –> Brown sugar, maple syrup

Rice Vinegar –> Apple cider vinegar, vinegar

Korean Pot Roast Storage Tips

Let the pot roast cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. Reheat by microwaving in short intervals until warmed through.

You can store the pot roast in the freezer for up to 2-3 months.

If you enjoyed this Korean pot roast recipe, you might also like my Korean braised beef ribs recipe.

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